Let the dried chickpeas in water overnight. (if you use canned chickpeas
skip this part)

After 8 to 12 hours drain them and place them in a pot covering them with
fresh water. Add the laurel leaves and let them cook on medium heat for 40
minutes. Be careful not to overcook them! Salt them according to taste.

Meanwhile, wash the wild greens and the herbs and finely chop them.

Heat olive oil in a pan and sauté the scallions. Add the greens and sauté them
as well.

Add the tomato juice and salt. Stir them well until they are softened.

Add the boiled chickpeas, cumin and pepper, stir them well and if necessary
add some water from the boiled chickpeas. Let them boil for a minute or so,
until all the flavors are well blended.